Caribbean Shrimp Bowl

Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris

Yield: 6 servings (serving size: 2/3 cup noodles, 2/3 cup shrimp, 1 2/3 cups broth mixture, 1 teaspooon chopped cilantro, 1 teaspoon sliced jalapeño,and 1 lime wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 383
  • Calories from fat: 21%
  • Fat: 9g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 2.9g
  • Protein: 26.5g
  • Carbohydrate: 50.3g
  • Fiber: 3.2g
  • Cholesterol: 133mg
  • Iron: 4.8mg
  • Sodium: 1245mg
  • Calcium: 160mg


  • Marinated shrimp:
  • 1/3 cup chopped fresh cilantro
  • 3 tablespoons honey
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons grated lemon rind
  • 2 teaspoons grated orange rind
  • 2 teaspoons curry powder
  • 1/4 teaspoon ground red pepper
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • Cooking spray
  • Broth mixture:
  • 2 teaspoons vegetable oil
  • 2 cups vertically sliced onion
  • 4 garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced
  • 2 cups (1-inch) cubed peeled butternut squash
  • 2 cups water
  • 2 teaspoons minced peeled fresh ginger
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 3 (16-ounce) cans fat-free, less-sodium chicken broth
  • 4 cups torn kale (about 1 small bunch)
  • Remaining ingredients:
  • 4 cups hot cooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti (about 8 ounces uncooked pasta)
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons sliced jalapeño pepper rings
  • 6 lime wedges


  1. To prepare marinated shrimp, combine first 7 ingredients in a zip-top plastic bag. Add shrimp to bag; seal. Marinate in refrigerator 30 minutes, turning occasionally. Remove shrimp from bag. Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add shrimp; cook 3 minutes or until done. Remove from pan; set aside.
  2. To prepare broth mixture, heat oil in pan over medium-high heat. Add onion, garlic, and minced jalapeño; sauté 4 minutes. Add squash and next 4 ingredients (squash through broth). Bring to a boil; cover, reduce heat, and simmer 10 minutes or until squash is tender. Add kale; cook 5 minutes.
  3. Place noodles into each of 6 large bowls. Top with marinated shrimp, broth mixture, 2 tablespoons cilantro, and sliced jalapeño. Serve with lime wedges.
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